Gettin’ Schooled With Schooley: Cocoa!

Like many people, I’ve long thought of cocoa and coffee as being fairly similar; both are complex flavor-wise, both are grown in the tropics (one at low elevation, the other high) and both are seeds that need roasting before consumption. But I didn’t know much about chocolate production until I met Robbie Stout of Ritual Chocolate in Denver, CO who gave me a tour of his facility and explained a bit about the cocoa roasting process and making chocolate.

Look for lots more cocoa coverage on Sprudge.com in the coming months, as we actively seek out great sources of knowledge like this Chris Schooley piece.

Are you in the bean-to-bar cocoa industry? We’d love to hear from you, and we’d love to learn more. Write in to cocoa@sprudge.com and let’s start a conversation!